Jack Rose
According to David Embury’s The Fine Art of Mixing Drinks, the Jack Rose was, during the mid-20th century, a pillar of basic cocktail-mixing knowledge.
- story: Leslie Pariseau
- photo: Daniel Krieger
Embassie
A reincarnation of The White Lady that opts for Cocchi Americano and Chartreuse in place of Cointreau.
- story: Leslie Pariseau
- photo: Lizzie Munro
Twentieth Century
The Twentieth Century Limited was such an institution that a Brit dreamed up a cocktail to honor the train line. It's similar to a Corpse Reviver #2, with crème de…
- story: Leslie Pariseau
- photo:
Laughing Buddha
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
- story: Talia Baiocchi
- photo: Shannon Sturgis
Nancy Whang’s Pimm’s Cup
While on the road, LCD Soundsystem was always prepared with a mobile bar perpetually stocked with Champagne and Jameson. In the warm months, Pimm's Cups were a band staple.
- story: Leslie Pariseau
- photo:
New Old-Fashioned
The Old-Fashioned is as traditional of a cocktail as they come: a simple mix of spirits, sugar, bitters and water. This alternate version adds a bit of muddled fruit, in…
- story: Leslie Pariseau
- photo:
Singapore Sling
The Singapore Sling (more a tikified punch than a sling), one of the great thirst-quenchers of the 20th-century, was created at the Raffles Hotel in 1915.
- story: Leslie Pariseau
- photo: Daniel Krieger
Alabazam
American expatriate Leo Engel was working at the Criterion Hotel in London when he supposedly created the Alabazam, an obscure recipe that appears in his 1878 book American and Other…
- story: Leslie Pariseau
- photo:
Southside Fizz
Muddled mint and cucumber cut through the drink's inherent sweetness.
- story: Lizzie Munro
- photo: Lizzie Munro
Drinkin’ with Stiggins
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
- story: Lizzie Munro
- photo: